Rice Cooker Mac and Cheese
8 ounces dried elbow macaroni pasta (or other shaped pasta)
2 cups low sodium chicken broth (or vegetable broth)
1 teaspoon salt
1 – 2 cups frozen peas and carrots (or other vegetables)
1 cup low-fat milk
1 ½ cups cheese blend, shredded (I used sharp cheddar, mozzarella and provolone.)
In the rice cooker, combine pasta, broth and salt. Cover and cook for about 15 minutes on regular cooking cycle. Open a few times to stir the pasta to prevent scorching the bottom. The broth should be almost or completely absorbed when done.
Once pasta is cooked, add in milk, cheese and vegetables. Cover and cook for additional 10 minutes on regular cooking cycle. Open a few times to give everything a stir (to prevent scorching). However, if you don’t stir it, you will get a bottom layer that gets a little crispy, almost like when you bake mac and cheese.